Michael Weibel resumes & CV records
Resumes
Michael Weibel
Sales Rep At Astro Chemicals Inc
Location:
Springfield, Massachusetts Area
Industry:
Chemicals
Michael R Weibel, 38Springfield, MA
Michael Weibel Phones & Addresses
Indian Orchard, MA
190 Hubbard St, Ludlow, MA 01056 413-6100613
151 Cady St, Ludlow, MA 01056
171 Dayton St, Chicopee, MA 01013 413-5946757
North Salem, NY
Agawam, MA
Mentions for Michael R Weibel
Publications & IP owners
Us Patents
Method For Making Reduced Calorie Cultured Cheese Products
US Patent:
6861081, Mar 1, 2005
Filed:
Dec 18, 2002
Appl. No.:
10/322155
Inventors:
Michael K. Weibel - West Redding CT, US
International Classification:
A23L001/534
A23L020/00
A23L020/00
US Classification:
426 36, 426 40, 426 42, 426 43, 426519, 426573, 426582, 426585
Abstract:
A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses. The resulting cultured cheese is a reduced calorie product with low to no metabolizable fat content yet possesses organoleptic properties similar to a full fat product.
Method Of Producing Edible Cellulosic Films
US Patent:
6936291, Aug 30, 2005
Filed:
Mar 28, 2001
Appl. No.:
09/819465
Inventors:
Michael K. Weibel - West Redding CT, US
International Classification:
B65B023/10
US Classification:
426 94, 426 89, 426128, 426138, 426275
Abstract:
Disclosed is a process for continuous casting of edible cellulose-containing film sheets having unique physical characteristics. The cellulose film sheets have diverse applications in the processed food industry.
Method Of Producing Edible Cellulosic Films
US Patent:
7655165, Feb 2, 2010
Filed:
Feb 2, 2005
Appl. No.:
11/049042
Inventors:
Michael K. Weibel - Redding CT, US
International Classification:
B29D 7/00
US Classification:
264212, 264213, 264175, 426515, 426517
Abstract:
Disclosed is a process for continuous casting of edible cellulose-containing film sheets having unique physical characteristics. The cellulose film sheets have diverse applications in the processed food industry.
Compositions And Methods For Improving Curd Yield Of Coagulated Milk Products
US Patent:
7799358, Sep 21, 2010
Filed:
Aug 9, 2006
Appl. No.:
11/501706
Inventors:
Michael K. Weibel - Redding CT, US
International Classification:
A23C 9/12
US Classification:
426 36, 426 34, 426573, 426580, 426658
Abstract:
Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.
Methods For Improving Curd Yield Of Coagulated Milk Products
US Patent:
8557312, Oct 15, 2013
Filed:
Apr 9, 2010
Appl. No.:
12/757489
Inventors:
Michael K. Weibel - Redding CT, US
International Classification:
A23C 9/12
US Classification:
426 36, 426 34, 426573, 426580, 426658
Abstract:
Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded cellulose into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.
Drug Dose-Form And Method Of Manufacture
US Patent:
7993674, Aug 9, 2011
Filed:
Feb 13, 2003
Appl. No.:
10/366165
Inventors:
Michael K. Weibel - West Redding CT, US
International Classification:
A61K 9/20
B29C 67/00
B29D 7/00
B29C 67/00
B29D 7/00
US Classification:
424465, 264492, 264212
Abstract:
Disclosed is a novel solid dosage unit, preferably in the form of a film or thin troche, containing at least one pharmaceutical agent, and its method of manufacture, which involves introduction of a fluid containing at least one non-volatile material, such as a polymeric film forming substance, a volatile carrier and at least one pharmaceutical agent into a depression or cavity comprising the major element of the packaging film for the finished dosage unit (s), and removing the volatile carrier from the cavity by exposure to radiant energy, whereby the remaining non-volatile residue comprises the desired dosage unit. The packaging film can be subsequently lidded by conventional sealing methods to produce packaged dosage units which are suitable for sublingual and other oral applications.
Method For Making Reduced Calorie Cultured Cheese Products
US Patent:
2002003, Mar 14, 2002
Filed:
Nov 23, 1999
Appl. No.:
09/424375
Inventors:
MICHAEL K. WEIBEL - WEST REDDING CT, US
International Classification:
A23C019/00
US Classification:
426/582000, 426/036000, 426/040000, 426/042000, 426/043000, 426/519000, 426/573000, 426/585000
Abstract:
A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses. The resulting cultured cheese is a reduced calorie product with low to no metabolizable fat content yet possesses organoleptic properties similar to a full fat product.
Method For Making Reduced Calorie Cultured Cheese Products
US Patent:
2002008, Jun 27, 2002
Filed:
Nov 2, 2001
Appl. No.:
10/016462
Inventors:
Michael Weibel - West Redding CT, US
International Classification:
A23C009/12
US Classification:
426/582000, 426/036000, 426/607000
Abstract:
A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses. The resulting cultured cheese is a reduced calorie product with low to no metabolizable fat content yet possesses organoleptic properties similar to a full fat product.
Isbn (Books And Publications)
High In Utah: A Hiking Guide To The Tallest Peak In Each Of The State'S Twenty-Nine Counties
Author:
Michael R. Weibel
ISBN #:
0874805880
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